Yeast species associated with wine grapes in China

Li, Shuangshi; Cheng, Chao; Zheng, Lihua; Chen, Jingyu; Yan, Bin; Han, Bei‐Zhong; Reeves, Malcolm J.

doi:10.1016/j.ijfoodmicro.2010.01.009

Cited by 150 publications

(98 citation statements)

References 25 publications

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“…In some cases it was found at levels of 10 7 e10 8 CFU/mL in both vintages. Its high frequency of isolation at these stages confirms a general behavior observed for other grape varieties (34,36). The distribution of H. uvarum in different geographic regions might be linked to the low altitude and high temperature (37), climatic factors that characterize the area of production of Marsala wine.…”

Section: Discussionsupporting

confidence: 78%

“…As previously stated by other authors (29,33), NS yeasts were dominant on grapes and in must soon after pressing, while only a few species (H. uvarum, S. cerevisiae, C. zemplinina and P. kudriavzevii) represented the prevailing flora during the stages of fermentation. Although the frequency of the species is generally calculated on the total number of isolates collected from the different vineyards and in the entire period of observation, which may include consecutive vintages (20,34,35), we found this approach arbitrary. The species proportion is unavoidably altered by the isolation process, that is performed randomly.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, some C. zemplinina strains are osmotolerants, producers of low concentration of acetic acid and high amounts of glycerol from sugars (45) and may found application to reduce the ethanol content of wines produced by grape musts characterized by high sugar content, such as those produced in the Marsala area. Regarding P. kudriavzevii, it is usually detected on grapes (34) and in the early stages of alcoholic fermentation (46), thus, its finding at the latest stages of fermentation needs further investigation. Yeast numbers and species recovered in this study are consistent with the presence of rotten berries hidden in undamaged clusters.…”

Section: Discussionmentioning

confidence: 99%

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Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains

Settanni

Sannino

Francesca

et al. 2012

Journal of Bioscience and Bioengineering

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In this work, the yeast ecology associated with the spontaneous fermentation of Grillo cultivar grapes from 10 vineyards was analyzed from grape harvest till complete consumption of must sugars. The microbiological investigation started with the plate count onto two culture media to distinguish total yeasts (TY) and presumptive Saccharomyces (PS). Yeasts were randomly isolated and identified by a combined genotypic approach consisting of restriction fragment length polymorphism (RFLP) of 5.8S rRNA gene and 26S rRNA and sequencing of D1/D2 domain of the 26S rRNA gene, which resulted in the recognition of 14 species belonging to 10 genera. The distribution of the yeasts within the vineyards showed some differences in species composition and concentration levels among 2008 and 2009 vintages. Due to the enological relevance, all Saccharomyces cerevisiae isolates were differentiated applying two genotypic tools (interdelta analysis and microsatellite multiplex PCR of polymorphic microsatellite loci) that recognized 51 strains. Based on the low production of H 2 S, acetic acid and foam, ethanol resistance, growth in presence of high concentrations of potassium metabisulphite (KMBS) and CuSO 4 and at low temperatures, 14 strains were selected and used as starter to ferment grape must at 13 C and 17 C in presence of 100 mg/L of KMBS. Three strains (CS160, CS165 and CS182) showed optimal technological aptitudes.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains

Settanni

Sannino

Francesca

et al. 2012

Journal of Bioscience and Bioengineering

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“…H. uvarum, which was identified in saliva sample 16, is also rarely isolated from the oral cavity (Emmanouil-Nikoloussi et al, 1994), but is also associated with food (Hierro et al, 2006). P. guilliermondii, a teleomorph of C. guilliermondii, is routinely isolated from sputum (San Millán et al, 1997), and may also be derived from processed food (Nielsen et al, 2008) and wine grapes (Li et al, 2010).…”

Section: Dgge Identification Of Oral Yeastsmentioning

confidence: 99%

Use of denaturing gradient gel electrophoresis for the identification of mixed oral yeasts in human saliva

Weerasekera

Sissons

Wong

et al. 2013

Journal of Medical Microbiology

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A PCR-denaturing gradient gel electrophoresis (DGGE) method was established for the simultaneous presumptive identification of multiple yeast species commonly present in the oral cavity. Published primer sets targeting different regions of the Saccharomyces cerevisiae 26-28S rRNA gene (denoted primer sets N and U) and the 18S rRNA gene (primer set E) were evaluated with ten Candida and four non-Candida yeast species, and twenty Candida albicans isolates. Optimized PCR-DGGE conditions using primer set N were applied to presumptively identify, by band matching, yeasts in the saliva of 25 individuals. Identities were confirmed by DNA sequencing and compared with those using CHROMagar Candida culture. All primer sets yielded detectable DGGE bands for all species tested. Primer set N yielded mainly single bands and could distinguish all species examined, including differentiating Candida dubliniensis from C. albicans. Primer set U was less discriminatory among species but yielded multiple bands that distinguished subspecies groups within C. albicans. Primer set E gave poor yeast discrimination. DGGE analysis identified yeasts in 17 of the 25 saliva samples. Six saliva samples contained two yeast species: three contained C. albicans and three C. dubliniensis. C. dubliniensis was present alone in one saliva sample (total prevalence 16 %). CHROMagar culture detected yeasts in 16 of the yeast-containing saliva samples and did not enable identification of 7 yeast species identified by DGGE. In conclusion, DGGE identification of oral yeast species with primer set N is a relatively fast and reliable method for the simultaneous presumptive identification of mixed yeasts in oral saliva samples.

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“…Grape berry surface is an unstable habitat that changes greatly according to the stage of grape ripening, which is itself dependent on several environmental factors, such as: rapid changes in temperature, humidity and UV radiation, nutritive limitations, and the application of agrochemical treatments (Pretorius 2000;Comitini and Ciani 2008;Chavan et al, 2009;Èadeþ et al, 2010;Li et al, 2010;Cordero-Bueso et al, 2011). The study of the microbial communities of grapes is usually addressed to berries, being well established that mature grapes harbour microbial populations at levels of 10 4 -10 6 CFU/g consisting mostly of yeasts and various species of lactic and acetic acid bacteria (Fleet, 2003).…”

Section: Introductionmentioning

confidence: 99%